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Winter Penne

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost per serving: 0,45 €
Energy: 385 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the vegetables and cut them into pieces the same length as the penne.
  • 2.   Slice the onions.
  • 3.   Heat oil in a pan and brown the vegetables.
  • 4.   Dissolve the bouillon cube in boiling water (about 20 cl) and pour the liquid over the vegetables to cover them halfway.
  • 5.   Add rosemary.
  • 6.   Cover and let simmer over low heat for about 15 minutes.
  • 7.   Meanwhile, boil the pasta in salted water.
  • 8.   Drain them, and pour them into the pan with butter and 2/3 of the parmesan.
  • 9.   Adjust the seasoning if necessary.
  • 10.   Serve hot.

Ingredients for servings

  • 1 potato
  • 1 turnip (optional)
  • 1 cooked beetroot
  • 1 onion
  • 250 g of penne
  • 2 pinch of rosemary
  • 1 tablespoon of butter
  • 2 tablespoon of oil
  • 1 vegetable bouillon cube
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    385 kcal
    19 %
  • Fat
    11,6 g
    17 %
  • of which saturated
    3,32 g
    17 %
  • Carbohydrates
    56,59 g
    22 %
  • of which sugar
    7,78 g
    9 %
  • Protein
    9,82 g
    20 %
  • Fibers
    5,1 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.